Method. — Put the breadcrumbs, Plasmon, and finely chopped suet into a basin ; then add the marmalade and sugar; stir all the ingredients together, add the eggs (well whisked), put into a buttered basin, cover down with a cloth, and boil for 2 hours. This dish may be garnished by laying raisins or sultanas evenly round the buttered bowl before pouring in the mixture. When cooked, turn out carefully, and sprinkle with castor sugar. Serve with Plasmon sweet sauce. 51. PLASMON CABINET PUDDING.— Ingredients : 4 oz. stale cake , biscuits , or bread ; h pint milk ; | oz. Plasmon ; x egg; 1 oz. castor sugar ; and a grate of nutmeg✪ Plasmon Cabinet Pudding. Method. — Cut the cake, biscuit, or bread into dice shapes. Sprinkle the Plasmon over it, and put it in a buttered pudding mould. Beat up the egg, add the milk, the sugar, and nutmeg, and beat well. Pour this into the mould, let it stand tor 1 hour to soak, and steam for i| hours. Serve with jam or marmalade sauce. — “hood and Cookery, August, i9°>v 52. PLASMON CREAM.— Take 3 tablespoonfuls of Plasmon stock✪ Plasmon Cream (No. 2, page 17) and put into a large cup; whisk 33 briskly with a wheel whisk until quite thick ■ add sugar and flavouring to taste. The stock should be quite cold ; if made over-night it gives the best results. — “Food and Cookery,” August, 1903. 53. SHREDDED WHEAT BISCUIT PUDDING.— (Excellent pudding for children.) Ingredients : 4 shredded wheat biscuits ; | lb. raspberry jam ; \ pint PI asm on stock ; 1 oz. castor sugar ; 12 drops vanilla essence. Method. — Take the shredded wheat biscuits ; halve them lengthwise, and spread inside with raspberry jam, or stewed raspberry puree. Lay them in a glass dish ; pour over them sufficient raspberry liquor (made by boiling raspberry jam in water, or with juice of fresh raspberry puree) to well soak the biscuits. Beat k pint of Plasmon stock✪ Shredded Wheat Biscuit Pudding to a stiff snow, add sugar, flavour with 12 drops vanilla essence, heap over the biscuits and serve* 54. QUEEN’S GOOSEBERRY PIE. — Ingredients : 4 sponge cakes ; Plasmon custard; steived gooseberries ; Plasmon cream✪ Queen’s Gooseberry Pie. Put the sponge cakes in the bottom of a glass dish. Mix 4 teaspoonfuls Plasmon powder with g pint warm milk, bring carefully to the boil, stirring continuously ; then sweeten with castor sugar, flavour with almond or any other essence. Put the stewed fruit over the cakes, and when the custard is cooling pour that on next. Whip up a gill of Plasmon stock to a stiff cream, and pile high on dish just before serving. Either hot or cold. 55. LIGHT APPLE PUDDING. — Ingredients : 4 or 5 apples ; j lb. butter ; | lb. sugar ; 3 eggs ; 1 oz. Plasmon ; grated peel of one lemon✪ Light Apple Pudding. , Method. \\ ipe and quarter some sound ripe apples, boil tnein in a little water till soft, press through a sieve as much as will make \ lb. ; add the butter and sugar while still hot ; then, after it gets cool, mix with it the eggs beaten to a foam, the 3 34 Plasmon powder and the grated peel of i lemon. Butter a pudding form, dust it over with powdered sugar, and fill in your mixture. The form must be high enough to allow the rising of the pudding. Try by inserting a straw into the centre ; if nothing attaches to it the baking is done. Serve at once. 56. WHITE OF EGG PUDDING. — Ingredients : 3 whites of eggs ; 1 gill Plasmon stock ; 2 tablespoonfuls apricot marmalade; ig oz. castor sugar✪ White of Egg Pudding.

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Method. — Put the breadcrumbs, Plasmon, and finely chopped suet into a basin ; then add the marmalade and sugar; stir all the ingredients together, add the eggs (well whisked), put into a buttered basin, cover down with a cloth, and boil for 2 hours. This dish may be garnished by laying raisins or sultanas evenly round the buttered bowl before pouring in the mixture. When cooked, turn out carefully, and sprinkle with castor sugar. Serve with Plasmon sweet sauce. 51. PLASMON CABINET PUDDING.— Ingredients : 4 oz. stale cake , biscuits , or bread ; h pint milk ; | oz. Plasmon ; x egg; 1 oz. castor sugar ; and a grate of nutmeg. Method. — Cut the cake, biscuit, or bread into dice shapes. Sprinkle the Plasmon over it, and put it in a buttered pudding mould. Beat up the egg, add the milk, the sugar, and nutmeg, and beat well. Pour this into the mould, let it stand tor 1 hour to soak, and steam for i| hours. Serve with jam or marmalade sauce. — “hood and Cookery, August, i9°>v 52. PLASMON CREAM.— Take 3 tablespoonfuls of Plasmon stock (No. 2, page 17) and put into a large cup; whisk 33 briskly with a wheel whisk until quite thick ■ add sugar and flavouring to taste. The stock should be quite cold ; if made over-night it gives the best results. — “Food and Cookery,” August, 1903. 53. SHREDDED WHEAT BISCUIT PUDDING.— (Excellent pudding for children.) Ingredients : 4 shredded wheat biscuits ; | lb. raspberry jam ; \ pint PI asm on stock ; 1 oz. castor sugar ; 12 drops vanilla essence. Method. — Take the shredded wheat biscuits ; halve them lengthwise, and spread inside with raspberry jam, or stewed raspberry puree. Lay them in a glass dish ; pour over them sufficient raspberry liquor (made by boiling raspberry jam in water, or with juice of fresh raspberry puree) to well soak the biscuits. Beat k pint of Plasmon stock to a stiff snow, add sugar, flavour with 12 drops vanilla essence, heap over the biscuits and serve* 54. QUEEN’S GOOSEBERRY PIE. — Ingredients : 4 sponge cakes ; Plasmon custard; steived gooseberries ; Plasmon cream. Put the sponge cakes in the bottom of a glass dish. Mix 4 teaspoonfuls Plasmon powder with g pint warm milk, bring carefully to the boil, stirring continuously ; then sweeten with castor sugar, flavour with almond or any other essence. Put the stewed fruit over the cakes, and when the custard is cooling pour that on next. Whip up a gill of Plasmon stock to a stiff cream, and pile high on dish just before serving. Either hot or cold. 55. LIGHT APPLE PUDDING. — Ingredients : 4 or 5 apples ; j lb. butter ; | lb. sugar ; 3 eggs ; 1 oz. Plasmon ; grated peel of one lemon. , Method. \\ ipe and quarter some sound ripe apples, boil tnein in a little water till soft, press through a sieve as much as will make \ lb. ; add the butter and sugar while still hot ; then, after it gets cool, mix with it the eggs beaten to a foam, the 3 34 Plasmon powder and the grated peel of i lemon. Butter a pudding form, dust it over with powdered sugar, and fill in your mixture. The form must be high enough to allow the rising of the pudding. Try by inserting a straw into the centre ; if nothing attaches to it the baking is done. Serve at once. 56. WHITE OF EGG PUDDING. — Ingredients : 3 whites of eggs ; 1 gill Plasmon stock ; 2 tablespoonfuls apricot marmalade; ig oz. castor sugar.

Plasmon cookery book